Apple And Cheese Pie Recipes

APPLE PIE WITH CHEESE, PLEASE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line the bottom of the pie crust with Cheddar cheese slices. Place apples into the crust in a circular fashion, layering slices on top of one another. Set aside.
• Melt butter in a medium saucepan over medium heat. Add flour and mix well to combine, removing any lumps. Add white sugar, brown sugar, and 1/4 cup water. Bring to a slight simmer and cook, stirring occasionally, for 5 minutes. Remove from heat and let cool, 5 to 10 minutes.
• Pour butter mixture over apples to cover all slices. Top with additional pie crust; seal edges. Pierce the top with a fork to allow steam to release. Mix egg white and 1 teaspoon water together in a small bowl; baste over pie crust using a basting brush.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Continue to bake until golden and set, about 35 minutes more.

APPLE CHEDDAR CHEESE PIE

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
• Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
• Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.

CHEDDAR CHEESE APPLE PIE

Steps:

• For the crust: In a food processor, mix the flour, sugar, and salt and blend for 5 seconds. Add the chilled butter and pulse until the dough looks like fine meal. Add the cheese and pulse 5 times. Transfer the mixture to a large bowl and sprinkle with 5 tablespoons of ice water. Use a fork to fluff the mixture until moist clumps form. Add more ice water by the tablespoonful if the mixture is dry. Gather the dough into a ball and divide in half. Shape each half into a disk. Wrap in plastic and chill at least 1 hour.
• For the filling: Preheat the oven to 400 degrees F. In a large bowl, mix the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples, lemon juice, zest, and salt.
• On a lightly floured surface, roll out 1 of the dough disks into a 13-inch round. Transfer the dough to a 9-inch diameter deep-dish glass pie dish and brush the overhang with water. Pour the filling into the dough-lined dish and dot it with the 2 tablespoons butter. On the same lightly floured surface, roll out the second dough disk into a 12-inch round. Place the dough on top of the filling. Press the overhang of the bottom and top dough pieces together to seal. Cut the overhang to 1/2-inch. Fold the overhang under and crimp decoratively, forming a high-standing rim. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape.
• Bake the pie until golden brown, about 30 minutes. Cover the crust edge with foil and reduce the oven temperature to 375 degrees F. Bake the pie until the filling bubbles thickly in the center, about 30 minutes. Cool pie on a rack for 1 hour.

APPLE AND CHEESE PIE

Steps:

• Combine apples with the other 4 ingredients and set aside.
• Line a 9-inch pie pan with half the dough.
• Sprinkle cheese in the bottom of the pan over dough.
• Place filling over top of cheese, chip the butter over top of filling.
• Cover with top dough.
• Close and crimp edges.
• Brush with a little milk and sugar, cut a few vents.
• Bake at 375 degrees for about 1 hour (No less than 40 minutes).
• Check with a knife in the middle to see if apples are cooked.

APPLE AND CHEESE PIE

Steps:

• Prepare pie pastry as directed below and refrigerate.
• Meanwhile, in large skillet, fry bacon. Drain and crumble it and pour out all but 2 tablespoons of bacon grease.
• In grease saute onions until they begin to brown.
• Add apple slices and water, cover skillet and simmer until the apples are fork tender but still slightly firm. Remove skillet from heat and mix in crumbled bacon, sugar and bouillon.
• Line 10-inch pie plate (preferably one 2 inches deep) with pie pastry and brush it with oil and then with egg white.
• Spread third of apple mixture on pastry, then some cheese, and continue to alternate layers, ending with apple mixture.
• Set top crust in place, crimp edges and vent top with fork.
• Bake in a preheated 450-degree oven for 10 minutes. It is wise to place some aluminum foil on the bottom of the oven to catch drippings. Reduce heat to 350 and bake additional 45 minutes. Let pie rest for 10 minutes before slicing.

APPLE CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. , Pour into crust. Top with pie filling; sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.

APPLE-CREAM CHEESE PIE

Steps:

• Heat oven to 450 degrees.
• Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON'T prick crust.
• Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork.
• Reduce oven temp to 350.
• In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside.
• In a large bowl gently mix apple layer ingredients, set aside.
• Mix cream cheese and sugar well. Beat in egg and vanilla and mix well.
• Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter.
• Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning.
• Let pie cool 1 hour prior to eating. Store pie in fridge.

UPSIDE-DOWN APPLE CHEESE PIE

Steps:

• In a small bowl, combine the pecans, brown sugar and butter; spread into a greased 9-in. pie plate. Roll out one pastry to fit the pie plate; place over pecan mixture. Trim pastry even with edge of plate., In a small bowl, beat the cream cheese, cheddar cheese, 1 tablespoon sugar and vanilla until blended; spread over pastry. In large bowl, combine the apples, flour, lemon juice, cinnamon, ginger and remaining sugar; pour over cheese mixture., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. , Bake at 375° for 45-50 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

APPLE PIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
• In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
• Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
• Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
• After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
• Turn up the oven temperature to 425˚F (220˚C).
• In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
• Once cool, spread apple pie filling over cheesecake.
• Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
• Brush with egg wash.
• Bake for 25 minutes, until golden brown.
• Chill until set then serve.
• Enjoy!

APPLE, CHEESE & POTATO PIE

Steps:

• First, make the pastry. Tip the flour, cheese and a pinch of salt into a large bowl and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.
• To make the filling, melt the butter in a medium saucepan over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.
• Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.
• Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, roll out the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.
• Bake for 50 mins, keeping an eye on it - you may need to cover the top with foil if it's starting to brown too quickly. Leave to cool for at least 10 mins before serving.

'BUTTER PIE' WITH APPLES & CHEESE

Steps:

• Bring a pan of salted water to the boil, then cook the potatoes for 8 mins until just tender but not falling apart. Drain and leave to steam-dry in the colander.
• Meanwhile, heat the butter in a wide pan. Stir in the onions, seasoning and the thyme, then cover and cook for 8 mins until translucent and turning golden. Peel and slice the apples, toss with the lemon juice, then cook with the onions in the now uncovered pan for 5 mins, stirring often. Mix in the potatoes, then leave to cool. Remove the thyme.
• Cut just under two-thirds of the pastry from the block, squash into a round, then roll out on a flour-dusted surface until large enough to line a deep 23cm loose-bottomed tart tin, leaving a little excess overhanging. Fill the pastry case with layers of the potato and apple mix, and all but 1 tbsp of the cheese. Dot with the rest of the butter, if using, and season generously. Brush the overhanging edge of pastry with egg. Heat oven to 190C/170C fan/gas 5 and put a baking tray in the oven to heat up.
• Shape the remaining pastry into a round, then roll out until just large enough to cover the top of the pie. Press the edges together. Trim the pie by pressing your thumb against the rim of the tin all the way around. Brush with egg, then cut slits to allow steam to escape. Slide the pie onto the hot baking sheet and cook for 1 hr, scattering with the remaining. cheese with 10 mins to go, until the pastry and cheese are golden. Serve warm or eat cold with the pickled cabbage or beets on the side.